Ingredients

• 6 chicken drumsticks
• preferably free-range
• 6 chicken wings
• preferably free-range
• 2 tbsp clear honey
• 3cm/1¼in piece of fresh ginger
• peeled and grated
• 1 garlic clove
• crushed
• 1½ tsp Chinese five spice
• 2 tsp soy sauce
• 3 tbsp orange marmalade
• ½ tsp grated orange zest
• 1 tbsp sesame oil

Directions

• Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours
• or overnight if you can
• turning occasionally.
• Once it has marinated
• place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes
• brushing with any marinade left in the dish as it cooks. If it's colouring too quickly
• move to a cooler part of the barbecue to cook more gently. It's important you cook the chicken all the way through.
• If you're unsure
• pierce a drumstick with a skewer: if the juices are still pink
• carry on cooking. Eat as soon as they're cool enough to handle
• with the sticky sauce all around your mouth and fingers. Isn't that what barbecues are all about?
• The chicken can also be cooked in the oven for perfect picnic food. Preheat the oven to 200C/400F/Gas 6.
• Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 50 minutes
• turning occasionally and basting with the marinade and juices until thoroughly sticky and golden
• adding extra marinade to the tray if necessary. Once the chicken pieces are cooked
• eat them when fresh and hot
• or leave to cool before packing up for a picnic or packed lunch.